How To Make Smoked Salmon Candy (Recipe + How To)
How To Make Smoked Salmon Candy (Recipe + How To) is a medium American recipe that serves 8. 80 calories per serving. Recipe by Venison for Dinner on YouTube.
Prep: 12 hrs 45 min | Cook: 6 hrs | Total: 19 hrs 15 min
Cost: $24.30 total, $3.04 per serving
Ingredients
- 5 pounds Salmon Fillet (cut into 1" x 1" x 6" strips; skin removed if desired)
- 2 cups Cane Sugar (granulated cane sugar for dry brine)
- 2 cups Sea Salt (coarse sea salt for dry brine)
- 1 cup Pure Maple Syrup (used for basting during smoking)
- 1 bucket Applewood Chips (soaked for at least 30 minutes before smoking; provides sweet smoke flavor)
Instructions
Trim and Cut Salmon
Place the salmon fillet on a clean cutting board and cut into strips approximately 1 inch by 1 inch by 6 inches.
Time: PT15M
Prepare Dry Brine
In a bowl combine 2 cups cane sugar and 2 cups coarse sea salt; stir until evenly mixed.
Time: PT5M
Layer Salmon with Brine
In a large non‑reactive container, spread a thin layer of the sugar‑salt mixture, then add a single layer of salmon strips. Sprinkle a light coating of brine over the fish, then repeat until all fish are packed, ending with a final thin brine layer.
Time: PT10M
Cure the Salmon
Cover the container and refrigerate (or place in a cooler) for 8–12 hours. This dry‑brine draws moisture out and begins the curing process.
Time: PT12H
Temperature: 4°C
Rinse and Dry
After curing, rinse the salmon strips under cold running water to remove excess salt and sugar. Pat dry with clean towels, then arrange on cooling racks (or clean towels) for about 1 hour to develop a tacky pellicle.
Time: PT1H
Preheat Smoker
Load the smoker with a base of dry applewood chips, then add a handful of soaked chips. Preheat to a steady 180°F (82°C).
Time: PT15M
Temperature: 180°F
Arrange Salmon for Smoking
Place the dried salmon strips on a cookie sheet, spacing them so they are not touching. Position the sheet on the lower rack of the smoker (closest to the fire) for hotter, more intense smoke.
Time: PT5M
Smoke and Baste
Smoke the salmon for 5–6 hours, basting with pure maple syrup about every hour (total 5 basting cycles). Keep the smoker temperature around 180°F.
Time: PT6H
Temperature: 180°F
Check Doneness
When the jerky is done, the flesh will be uniformly colored and have a firm, slightly tacky texture—similar to a medium‑rare steak firmness test.
Time: PT5M
Cool and Store
Remove the salmon jerky from the smoker and let cool to room temperature. Vacuum‑seal in freezer‑grade bags and store in the freezer for up to 3 months.
Time: PT30M
Nutrition Facts
- Calories
- 80
- Protein
- 8 g
- Carbohydrates
- 10 g
- Fat
- 2 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Whole30
Allergens: Fish (salmon), Maple syrup (if allergic)
Ingredient Substitutions
- Instead of Salmon Fillet: Sockeye salmon, King salmon, Coho salmon
- Instead of Cane Sugar: White granulated sugar, Brown sugar
- Instead of Sea Salt: Kosher salt, Fine sea salt (use less by volume)
- Instead of Pure Maple Syrup: Honey, Agave nectar
- Instead of Applewood Chips: Alder wood chips, Hickory chips
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Non‑Reactive Container
- Measuring Cups
- Mixing Spoon or Scoop
- Cooling Rack or Clean Towels
- Smoker
- Applewood Chips (or other smoking wood)
- Basting Brush
- Cookie Sheet
- Vacuum Sealer and Bags (optional)
- Food Thermometer (optional)
Critical Steps — Do Not Skip
- Ensuring uniform 1" x 1" x 6" salmon strips for even curing
- Maintaining the correct 1:1 sugar‑to‑salt ratio and not over‑salting
- Developing a proper pellicle (tacky surface) before smoking
- Keeping smoker temperature steady at 180°F
- Basting with maple syrup at regular intervals
Chef Tips from the Video
- Use coarse sea salt for a cleaner flavor; fine salt can make the cure too aggressive.
- Applewood gives a sweet, mild smoke that pairs perfectly with maple syrup; substitute alder for a more delicate flavor.
- If you lack a smoker, a charcoal grill with a foil‑wrapped wood chip packet works well.
- For a spicier version, add a pinch of smoked paprika or crushed red pepper to the brine.
Troubleshooting
Jerky is too salty.
Reduce curing time to 8 hours or use a 1.5 cup sugar to 2 cup salt ratio. Rinse thoroughly and pat dry before smoking.
No pellicle forms; smoke does not adhere.
Dry the cured fish longer (up to 2 hours) in a well‑ventilated area and ensure the surface feels tacky before smoking.
Jerky is overly dry and crumbly.
Lower smoker temperature to 160°F and reduce smoking time; increase maple‑syrup basting frequency.
Uneven smoke flavor.
Rotate the cookie sheet halfway through the smoking period and ensure consistent wood supply.
Storage
Refrigerator: Up to 1 week in an airtight container
Freezer: Up to 3 months in vacuum‑sealed bags
Room temperature: Not recommended; may spoil quickly
Make-Ahead Tips
- The dry‑brine step can be done up to 24 hours in advance.
- Smoked salmon jerky stores well frozen; you can smoke a large batch and portion it.
- If you plan to serve the jerky within a week, keep it sealed in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of smoked salmon jerky (candied salmon) in North American outdoor cooking?
Smoking and curing fish has deep roots in Indigenous North American food preservation, allowing communities to store protein through harsh winters. The sweet‑maple basting variation reflects the Pacific Northwest’s abundant maple sap and applewood forests, turning a practical preservation method into a flavorful snack.
What are the traditional regional variations of candied salmon in Pacific Northwest cuisine?
In the Pacific Northwest, candied salmon is often smoked with applewood and basted with pure maple syrup, while coastal Alaskan versions may use alder wood and add a touch of brown sugar. Some inland variants incorporate hickory smoke and a dash of smoked paprika for extra depth.
How is smoked salmon jerky (candied salmon) traditionally served in the Pacific Northwest?
It is commonly served as a snack on its own, paired with cheese and crackers on a charcuterie board, or crumbled over salads and grain bowls for a salty‑sweet protein boost. It also appears in trail‑mix packs for hikers.
During what occasions or celebrations is candied salmon typically enjoyed in North American outdoor culture?
Candied salmon is popular during hunting and fishing trips, family camping outings, and winter holiday gatherings where preserved foods are shared. It’s also a favorite at outdoor festivals celebrating local fisheries.
What authentic ingredients are essential for traditional smoked salmon jerky (candied salmon) and what are acceptable substitutes?
Traditional ingredients include fresh salmon, coarse sea salt, cane sugar, pure maple syrup, and applewood for smoking. Acceptable substitutes are kosher salt for sea salt, brown or white sugar for cane sugar, honey or agave for maple syrup, and alder or hickory wood for applewood.
What are the most common mistakes to avoid when making smoked salmon jerky (candied salmon)?
Common errors include over‑curing (making the jerky too salty), not allowing a proper pellicle to form, smoking at too high a temperature which dries the fish, and basting too infrequently which results in a bland surface.
Why does this smoked salmon jerky (candied salmon) recipe use a dry‑brine instead of a wet brine?
A dry‑brine pulls moisture directly from the fish, concentrating flavor and creating a firmer texture that holds up better during low‑and‑slow smoking. A wet brine would add extra water, lengthening drying time and potentially resulting in a softer jerky.
Can I make smoked salmon jerky (candied salmon) ahead of time and how should I store it?
Yes. After smoking, let the jerky cool completely, then vacuum‑seal it. Store in the freezer for up to three months or in the refrigerator for up to one week. Proper sealing prevents freezer burn and keeps flavor fresh.
What texture and appearance should I look for to know my smoked salmon jerky (candied salmon) is done?
The jerky should have a uniform pink‑orange color throughout, a slightly glossy surface from the maple glaze, and a firm yet slightly tacky bite—similar to a medium‑rare steak firmness. It should not be brittle or overly dry.
What does the YouTube channel Venison for Dinner specialize in?
The YouTube channel Venison for Dinner specializes in outdoor‑focused, wild‑game and fish cooking tutorials, emphasizing rustic techniques like smoking, curing, and campfire preparation while sharing stories from hunting and fishing trips.
How does the YouTube channel Venison for Dinner's approach to salmon smoking differ from other outdoor cooking channels?
Venison for Dinner emphasizes a low‑tech, back‑yard smoker built from plywood and a wood stove, using locally sourced applewood and hands‑on curing methods. This contrasts with many channels that rely on commercial pellet smokers or elaborate kitchen equipment.
Last updated: August 31, 2026
